Preparation time: 30 minutes
Resting time: 2 hours 30 minutes
Cooking time: 35 minutes
Servings: 1 brioche
Ingredients
For the vanilla dough
- 420 g all-purpose flour
- 100 g of 35% cream
- 100 g of water
- 10 g of honey
- 12 g of instant yeast
- 1 medium egg
- 60 g of sugar
- 60 g of butter
- 15 ml vanilla extract
- 8 g of salt
For the “light” chocolate paste
- 10 g of cocoa powder
- 10 g of icing sugar
- 10 ml of water
- 10 ml of 35% cream
For the “dark” chocolate dough
- 25 g cocoa powder
- 10 g of icing sugar
- 10 ml of water
- 10 ml of 35% cream
Preparation
- In the bowl of a KitchenAid mixer, combine the flour, sugar, yeast, salt, honey, cream, water, and vanilla extract. Knead at medium speed, then add the egg.
- When the dough is smooth, add the butter at room temperature, cut into small pieces, in several batches, and knead for about 15 minutes.
- Divide the ball of dough in 2: leave one half of the vanilla dough in the bowl of the food processor, and place the other half in a bowl and set it aside.
- Mix all the ingredients needed for the light chocolate dough in the bowl of the food processor with the vanilla dough and knead until completely incorporated.
- Divide the resulting ball of dough into two again: leave one half of the light chocolate dough in the bowl of the food processor and place the other half in a bowl and set it aside.
- Mix all the ingredients needed for the dark chocolate dough in the bowl of a stand mixer and knead until fully incorporated.
- You get 3 different colored pastas.
- Let the three balls of dough rest for 1 hour at room temperature with a damp cloth over them.
- Then divide the 3 doughs into 6 balls of the same weight.
- Roll the light chocolate dough balls into sausages.
- Roll out 1 ball of dark chocolate dough into a rectangle as long as the light chocolate sausage and wrap the light sausage with the dark dough.
- Repeat this process with the vanilla batter and your light and dark pudding.
- Repeat these operations with the other 5 balls of dough.
- Roll the sausages to enlarge them lengthwise to the size of your cake tin.
- In a 24cm cake tin, place 3 sausages side by side, place 2 sausages on top, then finish with the last one.
- Place in the switched-off, cold oven with a pan of boiling water and let it rest for 1 hour 30 minutes until the dough has doubled in size.
- Remove the brioche from the oven and preheat it to 170°C or 325°F.
- Brush your brioche with milk using a pastry brush and bake for 30 to 35 minutes.
- Check the doneness by inserting a knife into the center of the pan and all the way to the bottom. If the tip comes out dry, the brioche is cooked.
- Once cooked, unmold and let cool on a wire rack before serving.
